Increased intake of certain flavonoids in smokers may protect them by as much as 50 percent against lung cancer risk.

Such were the findings of a UCLA study:

Increasing intakes of epicatechin, catechins, and quercetin, found in tea and vegetables were associated with significant risk reductions.

According to lead researcher Zuo-Feng Zhang from UCLA’s Jonsson Cancer Center:

“What we found was extremely interesting, that several types of flavonoids are associated with a reduced risk of lung cancer among smokers. The findings were especially interesting because tobacco smoking is the major risk factor for lung cancer.”

But still, tobacco smoke must be skipped altogether, because smoking remains a major factor for lung cancer risk. It just so interesting how smokers were protected against lung cancer risk because of increased intake of such flavonoids, while in non-smokers there wasn’t such benefits at all.

Findings were reported in the May 15 issue of Cancer.

Of course, large-based studies are necessary to further confirm the above observations.

Also, lung cancer isn’t the only cancer type that has been associated with flavonoids.

Read more from NutraIngredients.

According to a study of more than 77,000 vitamin users , intake of some vitamin supplements do not protect against lung cancer, especially in smokers.

Said the study’s author, Christopher G. Slatore, M.D., of the University of Washington, in Seattle:

“Our study of supplemental multivitamins, vitamin C, vitamin E and folate did not show any evidence for a decreased risk of lung cancer.

Indeed, increasing intake of supplemental vitamin E was associated with a slightly increased risk of lung cancer.”

Such were the findings of Dr. Slatore and colleagues from selected prospective cohort of 77,126 men and women between 50 and 76 years of age in the Washington state VITAL (VITamins And Lifestyle) study.

From the said population, the team determined their rate of developing lung cancer over four years considering the current and past vitamin usage, smoking, and other demographic and medical parameters.

Find more details from Science Daily.

We already know that smokers have a higher risk of developing lung cancer.

However, smokers and non-smokers alike may be able to substantially reduce the risk of developing lung cancer by simply eating four or more servings of green salad a week and working in the garden once or twice a week.

Such were the findings of researchers at The University of Texas M. D. Anderson Cancer Center.

According to Michele R. Forman, Ph.D., lead author of the study and a professor in M. D. Anderson’s Department of Epidemiology:

“This is the first risk prediction model to examine the effects of diet and physical activity on the possibility of developing lung cancer. The data are from an ongoing M. D. Anderson case-control lung cancer study involving more than 3,800 participants.

Separate epidemiologic risk assessment models were developed for current and former smokers as well as for those who have never smoked (”never smokers”).

The said study looked at salad consumption and gardening because, “salad is a marker for the consumption of many vegetables and gardening is an activity in which smokers and nonsmokers can participate.”

Interesting, right? We already know the veggies have anti-cancer properties.

But gardening?

Hmmm…may be because gardening can be relaxing, on top of getting more fresh air?

Find more details from the University of Texas MD Anderson Cancer Center.